But the swing to eating more fresh foods, even organic produce, has been given pause in recent years as potentially deadly bacteria have cropped up in beef, spinach and, most recently tomatoes.
Carefree eating has, by necessity, become a thing of the past.
The outbreak of E. coli in spinach in 2006 killed five people and sickened hundreds. The outbreak of salmonella in round and plum tomatoes has made 552 Americans in 32 states and the District of Columbia ill so far, with the number expected to rise, according to the Centers for Disease Control and Prevention.
The earliest known salmonella victim got sick April 10, and the latest on June 5, the CDC says. While government officials believe the tainted tomatoes came from Mexico and possibly central Florida, the investigation is continuing. The fact is that such a common bacteria is hard to trace to its source, because there are so many ways it can enter the food chain.
Rooting out pathogens is a major concern, and this editorial page has previously called for greatly expanding the federal food inspection system in the United States. Spurred by public outrage over tainted products from China, the Bush administration has finally agreed to ramp up the Food and Drug Administration, a hopeful sign.
But the tomato problem illustrates the difficult path ahead. Just when health officials thought the outbreak was subsiding, more than 200 new cases cropped up. It is a significant change from the spinach outbreak, probably because about 50 percent of Americans regularly eat tomatoes, compared to only 4 percent who eat spinach. Still, the oversight of our food supply must improve and range from before the crop is planted until it reaches the supermarket shelf.
The burden is not all on the federal government. Farmers and their suppliers should take a hard look at their practices. While not certain, it is a strong possibility that salmonella, which begins in the intestines of animals, made its way into the tomatoes through fertilizer made from livestock waste. Even organically produced manure can carry salmonella and other pathogens from livestock.
More farmers may have to turn to plant compost, for example, to avoid future problems. Meanwhile, processors and distributors of farm products should examine safety standards, as well. Food can become tainted from substances in the water used to clean it. Lastly, we as consumers have the ultimate responsibility for our health and safety. In many cases, foodborne illnesses can be avoided by heeding safe practices.
All fresh produce should be washed (regardless of the "triple-washed" promise on the package), and safe handling and cooking directions followed for meat, dairy and produce, including washing of food-preparation surfaces so that bacteria can't be spread to other foods, as well. In the current salmonella outbreak, washing tomatoes is not a sure-fire protection, the CDC says, but cooking the tomatoes is.
It's true that most of us are busy people who feel we have little time to pore over food labels and food preparation. But the threat of illness -- and worse -- is ever-present in our food supply. We must follow some common-sense practices, or ignore them at our peril.
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